How to Make Sangria
When you have guests, it’s fun to have a seasonal or holiday drink to serve. But who wants to stand at a bar cutting limes and shaking things? No one. That’s why knowing how to make sangria for any occasion is the secret to party happiness. Make ahead, serves a crowd, and it’s pretty. The trifecta.
At its heart, sangria is just wine + fruit + time. You can really pick any of your favorites, mix it up, and enjoy. But I’ve included some tips, formulas, and plenty of recipes for those of us who just like to follow the rules.
The Basic Sangria Formula
1 bottle of wine + 2 cups of fruit + optional add-ins = sangria magic. That’s really all there is to it. But let’s break down each piece:
The Wine: Pick something you’d drink on its own. But at the same time, no need for anything fancy, a $10-15 bottle is perfect. And feel free to break the rules: prosecco, rosé, or hard cider will work too.
The Fruit: About 2 cups of fruit per bottle of wine. Fresh or frozen both work beautifully (and frozen fruit keeps your drink cold!). Cut pieces small enough to eat but not mushy or pureed.
Optional Add-ins:
- Something sweet: a splash of juice, honey, or simple syrup
- Something bubbly: club soda, sprite, or some type of sparkling wine
- Something strong: brandy, triple sec, or any complementary spirit
The Time Factor
- Quick Version: 30 minutes with softer fruits like berries or peaches
- Classic Version: 4-8 hours or overnight, especially for harder fruits like apples Any longer than 24 hours and your fruit might get too mushy
How to Mix and Match Fruit and Wine
Not sure what goes with what? Here are some combinations I love. These are starting points, not scientific formulas! Substiutions are fine, sometimes even better.
Each pairing includes infusion time, but you can adjust this depending on how intense you want the flavors.
| Type of Wine | Suggested Fruits | Suggested Add-Ins | Time to Infuse |
|---|---|---|---|
| Sparkling White | Peaches, Strawberries, Pears | Peach Nectar, Mint, Basil, Fruity Vodka | 30-60 minutes |
| Crisp White (like Pinot Grigio) | Green Apple, Grapes, Mango, Pineapple | Lime Juice, Coconut Water, Honey | 4-8 hours |
| Red (Merlot is always a good choice) | Blackberries, Cherries, Plum | Flavored Brandy or Cognac, Cinnamon Sticks | 6-12 hours |
| Rose | Strawberries, Watermelon | Lemon Juice, Cucumber, Mint | 3-6 hours |
| Hard Cider | Apple, Pear | Star Anise | 2-4 hours |
| Plan on one bottle of wine per 4-6 servings | 2 cups fruit per bottle of wine | Consider leaving out a bottle of club soda for guest to dilute |
A few notes about the timing: softer fruits like berries and peaches release their flavors quickly. Harder fruits like apples need more time. And bubbly wines will lose their fizz soon, so keep it under an hour. (You can mix the fruit and the additional flavors, then pour anything sparkling in right before you serve.)
When in doubt, just taste as you go. Your sangria is ready when the wine has taken on the fruit flavors but the fruit itself is still good too.
Sangria Recipes
- Prosecco Sangria
- Christmas Prosecco Sangria
- Fall Prosecco Sangria
- Apple Cider and Pear Sangria
- Christmas Sangria
- Strawberry Peach Sangria
- Pineapple Jalapeno Sangria
- Triple Berry Sangria
Remember: sangria gets better as it sits, so pour yourself a glass and save the rest for tomorrow. It’ll give you something to look forward to.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.